Bread Flour 650g
Spelt Flour or Whole Wheat Flour 150g
Medium Rye 100g
Water 750ml or (375ml Water & 375ml Buttermilk)
Yeast, fresh 20g or (7g/1 packet instant yeast)
Brotgewürz/Bread Spices 5g (1 tsp)
Bread Spice Ratio: (Use only 1 tsp for this formula.)
Stir the Yeast in the Water/Buttermilk.
Add only the Bread Flour and mix until a loose dough is formed.
Cover and rest at room temperature for 3 hours.
Add the remaining ingredients and mix for approximately 7 to 10 minutes, until a loose, supple dough is formed.
Cover and rest at room temperature for 90 to 120 minutes, folding the dough half way through in order to reinvigorate the yeast.
Gently form 2 loaves.
Rest for 10 to 15 minutes and then bake in preheated oven at 450°F for 10 minutes and then reduce temperature to 350°F and continue baking for an additional 30 - 40 minutes.
The bread is finished baking when you tap on the bottom of the loaf and it sounds hollow.
|Black Forest Breads|